Meatloaf
A tender beef and pork loaf kept moist with a bread and milk paste, baked free-form under a sweet and tangy ketchup glaze.
Method
- 1
Heat the oven to 180°C and line a baking tray with baking paper.
- 2
Cook the onion in the oil over medium heat until soft and translucent.
- 3
Add the garlic and cook for a minute more, then leave to cool.
- 4
Soak the bread in the milk in a large bowl, then mash it with a fork into a smooth paste.
- 5
Beat in the eggs, Worcestershire sauce, thyme, parsley, salt, pepper and the cooled onion.
- 6
Add both minces and mix with your hands just until everything is evenly combined, without squeezing or kneading.
- 7
Shape the mixture into a loaf about 23 cm long and 12 cm wide on the lined tray.
- 8
Stir the ketchup, sugar, vinegar and mustard together and spread half over the top and sides of the loaf.
- 9
Bake until the loaf is firm and starting to brown.
- 10
Spread on the remaining glaze and bake until it turns sticky and the centre of the loaf reaches 71°C.
- 11
Rest the meatloaf on the tray before cutting into thick slices.
Notes
- Shaping the loaf on a tray rather than packing it into a tin lets the outside brown and the fat run away.
- Overmixing makes a dense, rubbery loaf, so stop as soon as the mixture looks even.
- Cold leftover slices make very good sandwiches.
Equipment
Frying pan, Large mixing bowl, Baking tray, Baking paper, Small bowl, Meat thermometer